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1
Content available Selected properties of biodegradable material produced from thermoplastic starch with by-products of food industry addition
Zdybel E., Tomaszewska-Ciosk E., Gertchen E., Drożdż W.
Polish Journal of Chemical Technology
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2017
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Vol. 19, nr 2
51--55
EN
In this work extrusion process were used to create thermoplastic starch and to mix obtained starch with linen, quince and apple pomace at the same time. Obtained starch beads were formed in shapes. In experimental material was determined thermal conductivity, water absorption and the solubility in water. It is possible to get the biodegradable material produced from thermoplastic starch with an addition of fruit pomace. Adding pomace and glycerine to the biodegradable material made from starch change of susceptibility on water action. In the case of materials containing pomace, glycerine addition decreases the susceptibility on water action compared to the material manufactured with pomace addition but without glycerine. In the material containing pomace, glycerine addition caused the increase of the thermal insulation time compared to the material with pomace but no glycerine in it.
2
Content available remote Modyfikacja skrobi resztami kwasu bursztynowego
Zdybel E., Tomaszewska-Ciosk E.
Przemysł Chemiczny
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2015
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T. 94, nr 7
1138-1141
PL
Skrobie modyfikowane, jako dodatki do żywności są powszechnie znane i stosowane. Jednym z kwasów organicznych wykorzystywanych do modyfikacji skrobi jest kwas bursztynowy. Jest dozwoloną substancją dodatkową w żywności mającą numer E 363. Stosowane są również skrobie modyfikowane kwasem bursztynowym. Są to: sól sodowa oktenylobursztynianu skrobiowego E 1450 oraz sól glinowa oktenylobursztynianu skrobiowego E 1452. W pracy zastosowano różne sposoby modyfikacji skrobi ziemniaczanej trzema dawkami bezwodnika kwasu bursztynowego. W celu oceny zastosowanych metod zbadano stopień podstawienia łańcuchów skrobiowych resztami kwasu bursztynowego.
EN
Native starch was optionally granulated by extrusion at 140–170°C or 50–70°C and treated with Me₂CO soln. of succinic anhydride. After evaporation of Me₂CO, the starch was extruded and/or heated at 110°C for 4 h and then analyzed for content of succinic groups. The highest substitution degree (0.069) was achieved when the starch freshly extruded at 140–170°C was used as the raw material.
3
Content available remote Ocena przydatności ekstrudatów na bazie skrobi ziemniaczanej do adsorpcji jonów metali
Tomaszewska-Ciosk E., Zdybel E., Styczyńska M., Drożdż W., Boruczkowska H., Boruczkowski T.
Przemysł Chemiczny
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2014
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T. 93, nr 4
575-577
PL
Skrobię ziemniaczaną oraz jej mieszaninę z chitozanem poddano ekstruzji w jednoślimakowym ekstruderze laboratoryjnym. Wytworzone ekstrudaty umieszczano w roztworach jonów miedzi, ołowiu oraz cynku o stężeniu 1 mg/dm3 i przetrzymywano przez 1, 3, 5 i 10 dni. Następnie oznaczano zawartość metali ciężkich w ekstrudatach po ich wcześniejszym spopieleniu. Na podstawie przeprowadzonych badań stwierdzono, że możliwe jest wytworzenie ekstrudatów z 10-proc. Dodatkiem chitozanu, które charakteryzują się znacznie większą adsorpcją badanych jonów metali w porównaniu z ekstrudatami wytworzonymi z czystej skrobi ziemniaczanej.
EN
Potato starch and its mixt. with chitosan (10% by mass) were extruded in a single screw lab. extruder. The extrudates were stored in Cu, Pb and Zn ion solns. For 1–10 days and then mineralized and studied for content of the metals. The addn. of chitosan to starch resulted in an increase in sorption power of starch (by 49% for Cu and only by 8% for Zn).
4
Content available The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
Zdybel E., Tomaszewska-Ciosk E., Główczyńska G., Drożdż W.
Polish Journal of Chemical Technology
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2014
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Vol. 16, nr 4
28--32
EN
The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additionally the attempt of creation a heat insulating barrier from researched raw material was made. The heat conductivity of researched materials was dependent on the type of material and its humidity. Extruded potato starch is characterized by smaller heat conductivity than potato starch extruded with addition of pomace. The obtained rigid extruded starch moulders were characterized by higher heat insulating properties than the loose beads. It is possible to use starch and by-products of food industry for production of heat insulating materials
5
Content available Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks
Drożdż W., Tomaszewska-Ciosk E., Zdybel E., Boruczkowska H., Boruczkowski T., Regiec P.
Polish Journal of Chemical Technology
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2014
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Vol. 16, nr 3
7--11
EN
Extrusion cooking technology was applied for obtaining corn extrudates fortifi ed with various level (10–20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn – pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. Only the slight decrease of some quality features – shape and size, taste and fl avour, structure and colour of obtained extrudates was observed. Sample with fruit pomace addition showed increasing consistency evaluation. The extruded products by utilising fruit by-products got good evaluation of panelists and can be an excellent source of bioactive compounds in the daily human diet.
6
Content available Determination of biodegradation rate of carrier for microorganism immobilization fabricated based on starch
Tomaszewska-Ciosk E., Golachowski A., Zdybel E.
Polish Journal of Chemical Technology
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2013
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Vol. 15, nr 3
110-114
EN
The study was aimed on the determination of biodegradation rate of extruded starch carriers, with or without immobilized microorganisms in diversified storage conditions. The research was conducted on potato starch, in which Saccharomyces cerevisiae yeast cells were immobilized. Preparations with and without yeasts were than placed for 84 days in the environments of: light soil, heavy soil, compost, water and activated sludge. After 0, 7, 14, 21, 49 and 84 days of storage the preparations were perfused with water and analyzed. In the recovered samples the following tests were carried out: the force causing fracture, the elongation caused by the mentioned force, the mass and the diameter of the carrier. Due to the degradation the size and the mechanical properties of the samples were decreased. The rate of the degradation was strongly dependent on the environment of the storage. The fastest degradation of the carriers were observed for compost and heavy soil, while the slowest biodegradation was observed for the samples placed in the water environment. The rate of biodegradation was also influenced by the Saccharomyces cerevisiae yeasts. The rate of biodegradation was faster in the samples containing yeast cells, than in the extrudates without the microorganisms.
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